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Dale's Corner

This blog is written by Dale J. Venturini, President/CEO of RI Hospitality Association (RIHA) and RI Hospitality Education Foundation (RIHEF). Its purpose is to engage RIHA members with current issues and trends.

Our food
supply system, while infinitely safer and better regulated than most other
parts of the world, still has its challenges. We’ve all seen the headlines and
recalls from E. coli in produce, to salmonella in proteins, to human-contact
illness like the norovirus. While thankfully it’s not a frequent occurrence, it
can be a potentially devastating blow to a retailer or restaurant.

According to a
report from the Centers for Disease Control and Prevention, there were more
than 800 foodborne disease outbreaks reported in 2013 that resulted in 13,360
illnesses, more than 1,000 hospitalizations, 16 deaths and 14 food recalls.
Fish, mollusks, chicken and dairy were the most common single-food categories
implicated in outbreaks, and the most common causes of outbreaks were norovirus
and salmonella. Sixty-percent of outbreaks occurred at sit-down restaurants,
14% at caterers or banquet facilities and 12% in-home.

Recently, a
multi-segment restaurant with locations throughout the United States
experienced five separate outbreaks of foodborne or human-related illness that
forced the temporary closure of more than 40 locations and has shattered
consumer confidence in the brand. They included multiple outbreaks of E. coli
in nine states that sickened more than 50 diners; multiple outbreaks of the
norovirus in which more than 230 customers and employees were affected in
California; then recently in November, in which more than 140 college students
in Massachusetts were sickened.

Prior to these
occurrences, this chain was known as a brand that did the right thing. They
sourced their ingredients properly using only non-GMO vegetables and proteins
from animals that were not cage-raised. They made customers feel like they were
making smart, healthy choices for themselves and for the planet.

The truth is
that even restaurants with the best track records can be susceptible to either
foodborne illness or human-contact illness. The most important plan a
restaurant can have in place is a food-safety protocol that reinforces the safe handling of food and addresses
potential sickness in employees.

However, even
with the strictest policies in place, there are still deficiencies. More and
more we’re seeing bacteria developing in produce from the location where it is
grown. And, if these vegetables are served raw, like tomatoes, all of the
washing in the world will not remove an organism that lives inside the food
product.

As this chain
struggles with its brand reputation and works to ensure that its locations have
never been safer, their climb back to the top of the quick-service-restaurant
mountain will not be easy. Even though they have hired the best food-safety
experts in the field and have committed to far-exceeding industry standards,
that journey will take some time. Regaining public trust is a marathon, not a
sprint.

If you are a
restaurant operator or owner reading this column, I urge you to revisit your
safety procedures and to ensure that every manager is up-to-date on all
necessary certifications and that your food-safety handling protocols are fully
compliant with the law. In the coming weeks, the RI Hospitality Association
will be hosting a seminar on this topic and our panel of experts will be able
to fully address any questions or issues that arise.

We all need to
put foodborne illness and food-safety handling at the top of our agendas in
2016. Our industry has a huge responsibility to maintaining public trust and
ensuring that we provide the best and safest possible experience for everyone.